Why? Because I would rate this as one of the best chicken masalas I have tried off late. I had once mentioned in my Butter Chicken post that just like I have seen so many versions of butter chicken, similarly I have so many versions of Chicken Tikka Masala in my cut-outs and recipe books. They all have similar ingredients, but maybe one or two extra and with some variation. This one is the first I tried and I must say that it was just mind-blowing – so much like restaurant made! OK, I am not blowing my own trumpet but the day I made this, I was on Whassup with my best friend, who stays in Oman (yep, the one I went to meet after 15 years with these cookies! 🙂 ) and upon seeing the picture, she insisted on knowing the recipe. I gave it to her and she tried it the next day. Hers being a bigger family, it was wiped off within no time. The same happened in my household as well. I saved up some for office next day because I knew I wouldn’t have any to take with me.
Do try it at least once -first of all it’s damn easy, do you see that you don’t have to cry cutting onions? That itself would be a big motivator to try this. And take it as a treat or make it on your cheat day. The butter scared me… but who cares??? Hehe…
Chicken Tikka Masala
- 1 kg chicken thighs skin removed, cleaned and drained
- 2 tbsp oil
- 1 tsp ginger paste
- 1 tsp garlic paste
- 350 gm tomato paste refer notes
- 1/2 tsp turmeric powder
- 1/2 tsp red chilli powder
- 1/2 tsp coriander powder
- 1 tsp sugar
- Salt to taste
- 25 gm butter
- 1 tbsp kasuri methi
- 1/2 tsp garam masala powder
- Coriander leaves to garnish
- Heat oil in a saucepan. Fry the ginger and garlic paste till the raw smell is gone.
- Add the tomato paste and saute on medium-low flame till oil starts floating on the top.
- Add in the powders and cook for a couple of minutes.
- Now add the chicken, coat with the masala. Add the sugar and salt and mix.
- Close the lid and allow the chicken to cook. Midway through, add the butter.
- Once the chicken is done, sprinkle in the kasoori methi and garam masala and cook for a couple of minutes. Serve hot garnished with coriander leaves.
2. For tomato paste, I pureed two tomatoes, that weighed approximately 215 gm without adding any water, and also used a 135 gm packed of tomato paste to give a rich color.
3. The recipe I used had a proportion of 75:25 of chicken and mushrooms. You can try that proportion if interested. Add the mushrooms when the chicken is 3/4 done.
4. Add water if the masala is sticking to the pan. I didn't add any, as the stock from the chicken was more than enough. In case you need more curry, then add some water, but not too much.
5. I only used coriander for garnishing. You can drizzle some cream and sprinkle some ginger julienne as well.